[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><strong>有些餐廳，永遠是傳奇。<br />
中環四川菜館大平伙，是本地第一代私房菜，屹立中環廿多年，已成世界知名藝術餐廳。近日換了新廚，保留傳統菜、引入新菜式，卻仍以一貫麻辣鮮香會友，延續這傳奇故事。</strong></p>

<p>撰文、攝影：譚偉健</p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>城中私房菜傳奇</strong></span></span></p>

<p>有資歷的老饕，都聽過大平伙的故事。<br />
那是三十多年前，畫家王亥帶着歌唱家太太王小瓊從成都來到香港，很快融入本地文化界，定期聚會辦打平伙美食派對，大家都對王太做的菜讚嘆不已。<br />
飯後，王太總會為大家獻唱中國民歌，一時間，美食藝術，共冶一室，自此成為佳話。及後在朋友推動下，他們開辦了香港第一家私房菜，由裝修到菜品盡是藝術作品，生意火紅，常客不乏城中名人及政要，國內外遊客都慕名而來，慢慢造就成傳奇。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/Awards%20of%20TASTE/%E5%A4%A7%E5%B9%B3%E4%BC%99/siuchun1.png" item_link="" item_target="_blank" item_title=""]{item_description}<pre>麻辣雞塊$138。雞塊香口，麻和辣掌握得恰到好處，愈吃愈有勁。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>新總廚走馬上任</strong></span></span></p>

<p>經歷數次搬家，最近來到蘇豪區現址，總廚現由徐曉林師傅擔任。徐師傅入廚廿多年，曾在銅鑼灣名店上海綠楊村效力，又在中環多間川菜館掌勺，精通京川滬菜，當中最擅長川菜。招牌菜螞蟻上樹及酸菜桂花魚，家常不過，卻是平凡中見真章。「關鍵在於控制火候及時間的技巧，是多年經驗累積所得，絕非三言兩語所能表達」徐師傅說。除了技巧，對食材的要求更是一絲不苟，就以川菜常見的紅油，就堅持自家煉製。「很多餐廳用現成的，但味道顏色都不太理想，於是我嘗試自己調製，增加味道層次及色澤，終於調校出滿意的配方，自此一直堅持自己製作。」</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/Awards%20of%20TASTE/%E5%A4%A7%E5%B9%B3%E4%BC%99/siuchun2.png" item_link="" item_target="_blank" item_title=""]{item_description}<pre>水煮牛肉$228。紅彤彤一大盤，賣相誘人，牛肉嫩腍，水煮汁辣得來香，有水準。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>重現昔日藝術風采</strong></span></span></p>

<p>至於大平伙的招牌菜如蓉城口水雞、招牌大千雞球，老成都擔擔麵等，仍然設在餐單上，徐師傅堅守王太做菜精神，把菜式做得如往日一般精采。<br />
餐廳也秉持玉太時代的藝術氣息，黃亥的名畫、各式各樣的藝術擺設，甚至餐廳的設計裝修，都讓食客感覺儼如置身藝廊之中。享用美食之餘，更可參觀及選購餐廳的藝術品，把心頭好帶回家中。餐廳亦計劃加入更多互動藝術元素，其中包括延續王太於歌唱藝術的精神，日後會重現歌唱環節，把當年的藝術風采重現眼前。</p>

<p>&nbsp;</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/Awards%20of%20TASTE/%E5%A4%A7%E5%B9%B3%E4%BC%99/siuchun4.png" item_link="" item_target="_blank" item_title=""]{item_description}<pre>山城辣子雞丁$168。雞丁鮮香，辣度不算太強，卻有股讓人追吃的衝動。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/Awards%20of%20TASTE/%E5%A4%A7%E5%B9%B3%E4%BC%99/siuchun3.png" item_link="" item_target="_blank" item_title=""]{item_description}<pre>糖醋桂花魚$338。桂花魚炸成菊花狀，刀章了得，魚肉炸得外脆內嫩，淋上糖醋汁極開胃。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><strong>食物：＊＊＊<br />
環境：＊＊＊<br />
價錢：＊＊＊</strong></p>

<p>&nbsp;</p>

<p>四川菜大平伙<br />
地址：香港中環嘉咸街53A號嘉利大廈地下F和H號店<br />
電話：2559 1317</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>【味之年賞】特色食府指南 以味道分高下<br />FB：<span style="text-decoration: underline;"><strong><a href="https://www.facebook.com/AwardsOfTASTE/" rel="alternate">fb.com/AwardsOfTASTE/</a></strong></span><br />IG：<strong><a href="https://www.instagram.com/awardsoftaste/" rel="alternate">instagram.com/awardsoftaste/</a></strong></p>
<p>更多【味之年賞】文章：</p>
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<p>更多香港美食介紹：<br /><span style="text-decoration: underline;"><strong><a href="dine-out" rel="alternate">myCOOKey出街食</a></strong></span></p>
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